- Cooking Time:
- Servings: 6 - 8
- Preparation Time:
- 1 3/4 cup dried chickpeas
- 2 cloves garlic, lightly crushed
- 1 small onion, quartered
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- Scant teaspoon cayenne, or to taste
- 1 cup chopped parsley or cilantro leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- Neutral oil, like grapeseed or corn, for frying.
- Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
- Drain beans well (reserve soaking water) and transfer to a food processor.
- Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons.
- Keep pulsing until mixture comes together.
- Taste, adding salt, pepper, cayenne or lemon juice to taste.
- Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better.
- The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time.
- Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).
- Scoop heaping tablespoons of batter and shape into balls or small patties.
- Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes.
- Serve hot or at room temperature.
NotesThis is from the NY Times, no cooking. I usually bake them.